"multidimensionnal" - 1 õppematerjal

Liha töötlemine

2007; Bañón Water and Fat Binding et al. 2008). Fluorescence spectroscopy was In finely comminuted meat products, proper- assessed for characterizing meat emulsions ties characterizing the degree of water and fat and frankfurters manufactured at various fat/ binding are particularly relevant to measure. lean ratios, chopping speeds, and chopping The main ones are water-holding capacity times. Multidimensionnal data analysis (WHC), emulsion stability, cooking loss, showed that batter fluorescence spectra were processing yield, jelly and fat separation, and correlated to batter and frankfurters’ texture purge accumulation (Table 7.3). The mea- attributes (Allais et al. 2004). surements are generally performed off-line or at-line. Process Control